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Pizza uno

Wolfie51sb
Wolfie51sb Posts: 267
in EggHead Forum

Despite buying a large Egg in the spring, today was my first attempt at making and cooking a pizza. Because this was a maiden voyage, I wanted to keep things simple, so I went with a basic pepperoni with dough and sauce from Trader Joe's. The pepperoni was margherita, which accounts for the somewhat greasy finish (and the great taste!).

All in all, fairly smooth from start to finish. Raised indirect with the dome temperature around 550 at the start. I made the pizza on parchment paper, and transferring it to the pizza stone in the Egg was the only hiccup. My on-the-fly solution was to let it cook on the paper until it firmed up, which made it easier to move directly to the stone. Final cooking time ended up being 10 minutes or so.

I divided the 16-ounce ball of pizza in half at the outset, and I think next time I might go with two-thirds of a ball for one pie. Though we really like thin crust -- and this one was perfectly thin and crispy -- I think that making the crust just a tad thicker will make handling the unbaked pie easier. Thoughts on this theory are more than welcome.

Rob

 

 

Rob

Columbus, Ohio

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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Did you use a pizza peel to move the dough to the egg?  The combination of parchment and the peel should allow you to move really thin crust without a problem. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • 4Runner
    4Runner Posts: 2,948
    looks good.   I need to continue my pizza work.  I stink at it right now.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Wolfie51sb
    Wolfie51sb Posts: 267
    jtcBoynton said:
    Did you use a pizza peel to move the dough to the egg?  The combination of parchment and the peel should allow you to move really thin crust without a problem. 

    Yep, and it's an official BGE peel, no less. The uncooked dough lifted off the parchment easy enough; just no sliding action. And because of the size of the pie, picking it up and placing it on the stone wasn't an option. I made two more tonight since this one, and because they were thicker, they slid onto the stone. But the first (and thinner) one, was the kind I'd like to do on a regular basis.

    Rob

    Columbus, Ohio

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  • Ivanhoe
    Ivanhoe Posts: 223
    edited August 2015
    That looks good! I need to find a  source for good pepperoni
    Tulare, CA - Large BGE
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  • Wolfie51sb
    Wolfie51sb Posts: 267
    Ivanhoe said:
    That looks good! I need to find a  source for good pepperoni

    Thanks. Our Giant Eagle sells margherita at the deli counter, and it's not bad.

    Rob

    Columbus, Ohio

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  • Carolina Q
    Carolina Q Posts: 14,831
    You don't take the pizza off the paper, you put the whole thing on the stone, let it cook for a couple of minutes and then yank the paper out from under. Or just leave it there.

    I really don't like parchment paper myself. Don't think the crust is near as good. I sprinkle just a pinch of semolina on my wooden peel, put the shaped dough on that and build the pie. It slides right off onto the stone. Every time. Haven't lost one since I started doing it that way years ago.

    Yours looks like a tasty pie. I rather like the irregularly shaped pies though for some reason, I rarely make any that aren't round. Just habit, I guess. If you're interested, here's how. First, you have to start with round dough balls. Whether or not you made your own dough, you still need to shape the ball...

    http://www.youtube.com/watch?v=he-V1J86REA

    and then the pie...

    http://www.youtube.com/watch?v=SjYqw1CLZsA

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Wolfie51sb
    Wolfie51sb Posts: 267
    Carolina Q said:
    You don't take the pizza off the paper, you put the whole thing on the stone, let it cook for a couple of minutes and then yank the paper out from under. Or just leave it there.


    Thank you for this. Looks like I unknowingly did it the correct way. Will go with the semolina next round.

    Rob

    Columbus, Ohio

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